Pho is a traditional Vietnamese soup, where thin strips of beef are ‘cooked in a hot, aromatic stock in the serving bowl – this keeps the meat meltingly tender.
- Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 20 minutes. Strain, discarding solids.
- Meanwhile, cook noodles according to the packet instructions and drain well.
- To serve, divide the noodles among 4 bowls and top with the sliced beef. Ladle over the hot stock, then top with the chilli, bean sprouts, basil, mint, coriander and spring onions.
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